Mushroom-Snap Pea Salad

By Tonya_Speed

Ingredients

• 1/3 cup extra virgin olive oil
• 3 tablespoons white wine vinegar
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 5 ounces button mushrooms, sliced
• 4 cups sugar snap peas
• 1 1/2 teaspoons chopped fresh thyme leaves

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a medium bowl, whisk together first 4 ingredients (oil through pepper); add mushrooms, toss to coat, cover and refrigerate for at least 45 minutes or up to 24 hours, stirring occasionally. Fill a large bowl with ice water and set aside. Bring a large saucepan of water and 1 tablespoon of sea salt to a boil; add snap peas and cook for 2 minutes; drain and immediately submerge in the ice water and allow peas to sit for 2 minutes or until chilled; drain and transfer to a large bowl. Drain the mushrooms and discard all but 3 teaspoons of the marinade. Toss mushrooms, snap peas, reserved marinade and thyme; serve immediately.